My second batch of banana bread in a few weeks....it wasn't planned but a bunch of black bananas sitting in the kitchen forced my hand in this! My husband told me it was time to make banana bread, and I remembered this recipe that I had pinned to my 'to bake' list on pinterest forever ago!
and then I found myself gifted with some white choc Reese's cups from my sister for my birthday (yes you may have noticed that over half of my birthday presents consisted of American confectionary! doesn't everyone know me well!) and coupled with a bag of mini Reese's cups that I picked up in Brighton this weekend and I was ready to go!
I had also been saving this creamy Reese's peanut butter for a special occasion. I picked it up from TK Maxx a few months back and was waiting for a special bake before I used it. I might be making it up but in my head it tastes far superior to any other type of peanut butter!
I'm pretty sure that I'll never be able to just make regular banana bread ever again because this variation was SOOOO super delicious! The peanut butter gave it a great depth of flavour and those melting pools of peanut butter cups were amazing, my only complaint is that I wished there was more of them so if I made it again I'd definitely up the amount of cups I added in!
and of course we all know there's only one way to eat it...zapped in the microwave for 25 seconds and slathered in lots of butter which melts into the bread beautifully!
Be sure to give this bread a try - you'll be SO glad you did!
White & Milk Choc Reese's Peanut Butter Cup Banana Bread:
Adapted from Cookies and Cups
3 very ripe bananas, mashed
1/2 cup peanut butter
1/4 cup vegetable oil
1 large egg
1/2 cup caster sugar
1/4 cup brown sugar
1 1/2 cups plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1/2 tsp salt
150g mini Reese's milk chocolate cups
75g Reese's white chocolate cups
Preheat oven to 180 degrees C.
Grease the loaf pan with butter.
In a medium bowl, whisk together the flour, bicarbonate of soda, baking powder and salt, set aside.
In a bowl of a freestanding electric mixer, beat together the bananas, peanut butter, oil, egg and sugars.
Pour the dry ingredients into the wet ingredients and beat until just combined. The batter will be lumpy, do not over stir.
Dust the Reese's cups with some flour, and fold them into the batter with a spatula.
Spread batter into the prepared tin.
Bake for approx 1 hour or until a knife inserted in the middle comes out clean.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
I'm entering this into Alphabakes this month being hosted by Caroline Makes as the letter is 'W'. If you want to check out all the other W entries, check her blog at the end of the month and check The More Than Occasional Baker's blog next month for the new letter if you want to join along!